Mac Cheese Buffalo Chicken Balls

This bold appetizer turns classic comfort food into irresistible party bites by stuffing creamy mac and cheese around spicy buffalo chicken then crisping everything up to golden perfection. These Mac and Cheese Buffalo Chicken Balls are cheeky fun and guaranteed to steal the show at your game day spread or gathering.

I made these for a playoff game years ago and they were gone before halftime now my friends beg for them whenever football season rolls around

Ingredients

• Elbow macaroni: This shape holds the cheesy sauce and makes the balls easy to mold Cook just until al dente for best texture
• Sharp cheddar cheese: For a tangy cheesy punch Choose a block and shred it yourself for smoother melting
• Whole milk: Adds creaminess to the cheese sauce Use full fat for best flavor
• Unsalted butter: Gives richness to both the cheese sauce and buffalo chicken Try to pick high quality butter for the best results
• All purpose flour: Thickens the sauce and also works as a dredge in coating Aim for a fresh bag to prevent any off flavors
• Salt and freshly ground black pepper: Rounds out the flavor Be generous with pepper for extra bite
• Cooked chicken breast: Finely shredded chicken melds well with the buffalo sauce Rotisserie makes a quick shortcut
• Buffalo wing sauce: Brings classic tang and heat Choose your preferred spice level but avoid anything too watery
• Panko breadcrumbs: For extra crunch larger flakes make a lighter crispier coating Seek out Japanese style panko if you can
• Large eggs: Help the crumbs stick and give a golden finish Opt for the freshest eggs
• Cooking oil: Choose a neutral oil like canola or peanut for frying Make sure it is suitable for high heat

Instructions

Cook the Macaroni:

Boil the macaroni in heavily salted water until it is just al dente This should take about seven to eight minutes Drain completely and set aside so the pasta does not continue cooking in residual heat

Prepare the Cheese Sauce:

Melt the butter over medium heat in a saucepan Once it is foamy sprinkle in the flour and whisk constantly for about one minute to cook off the raw flavor Gradually pour in the milk whisking until smooth and lump free Let the mixture simmer for two to three minutes until thickened and coats the back of a spoon

Finish the Mac and Cheese:

Add the shredded cheddar cheese salt and black pepper to the thickened milk mixture Stir until the cheese is fully melted and the sauce is velvety Add in the cooked macaroni and fold to cover every piece in cheese Spread this mixture in an even layer on a baking sheet and chill in the refrigerator for ten minutes so it firms up

Mix the Buffalo Chicken Filling:

Combine the finely shredded chicken breast with the buffalo wing sauce and melted butter in a bowl Using a fork mix until the chicken is evenly coated and juicy Set this mixture aside

Shape the Balls:

Take a heaping tablespoon of the chilled mac and cheese mixture and flatten it gently in your palm Place a teaspoon of the buffalo chicken in the center then carefully mold the macaroni and cheese around it encasing the chicken completely Squeeze gently to form a ball Repeat with all remaining mixture

Firm Up the Balls:

Arrange the shaped balls on a parchment lined tray and place them in the freezer for twenty minutes This helps them hold their shape for breading and frying

Set Up the Breading Station:

Line up three shallow bowls Fill one with flour one with beaten eggs and one with panko breadcrumbs Make sure everything is ready before coating the balls

Bread Each Ball:

Roll each ball first in flour dusting off excess Next dip gently in the beaten egg making sure it is covered all over Finally coat with panko breadcrumbs pressing lightly for maximum crunch

Fry the Balls:

Pour enough neutral oil into a deep frying pan or Dutch oven so it is two inches deep Heat to three hundred fifty degrees Fahrenheit Working in batches add several balls without crowding Cook for two to three minutes turning frequently until all sides are deep golden brown and crisp Remove with a slotted spoon and drain on paper towels

Serve:

Arrange the hot crispy balls on a platter Serve with extra buffalo sauce or ranch dressing for dipping your guests will love them piping hot with plenty of napkins

Save

My favorite part is always the cheese pull in the very first bite My niece once declared these better than pizza at her birthday they truly create those wow moments year after year

Storage Tips

Allow leftovers to cool completely before storing so they stay crisp Place in an airtight container with parchment between layers to prevent sticking Refrigerate and enjoy within three days To reheat bake at four hundred degrees until warmed through and crispy

Ingredient Substitutions

Try mozzarella for a stretchier cheese pull or pepper jack for extra spice Rotisserie chicken or leftover roast chicken saves time If buffalo sauce is too spicy swap in barbecue sauce or even honey mustard for a milder option

Serving Suggestions

These stand on their own with ranch or blue cheese dip but they are also excellent on game day platters Serve with celery and carrot sticks for a classic buffalo pairing A squeeze of lemon and a scattering of fresh chives finish them beautifully

Cultural and Historical Context

The roots of this recipe are pure American bar food comfort Mac and cheese became a beloved staple across the United States in the twentieth century while buffalo chicken took off in sports bars by the eighties These party balls are a fun playful mash up of both traditions

Seasonal Adaptations

For summer picnics bake instead of fry so they travel well In winter add extra cheddar or a dash of smoked paprika for warmth In spring swap in pulled turkey for a lighter flavor

Save

I have learned never to rush the chill time or swap out real cheese for pre shredded the end result is always worth a little extra time and care

Kitchen Help

→ Can I use store-bought rotisserie chicken?

Yes, rotisserie chicken works great and saves prep time. Just shred it finely before mixing.

→ Is baking instead of frying possible?

Absolutely, bake at 400°F (200°C) for 15–18 minutes, misting the balls with oil spray for a crispy finish.

→ How can I make them less spicy?

Reduce the buffalo sauce or swap in BBQ sauce for a milder taste that still delivers flavor.

→ What dipping sauces pair well?

Classic options are extra buffalo wing sauce or ranch dressing. Blue cheese dip also complements nicely.

→ Can I make these ahead of time?

Yes, shape and coat the balls in advance, then freeze until ready to fry or bake just before serving.